Products with free-from claims, such as lactose-free, seem to be multiplying overnight. According to Innova Market Insights, 2% of new global product introductions in 2015 included lactose free claims.¹ This number is rising as manufacturers take the opportunity to contribute lactose-free innovations using dairy ingredients.

Sports nutrition products continue their momentum as more mainstream consumers buy into the category. In the last five years (2011-2016), global sports nutrition product launches had a 10.4% compound annual growth rate (CAGR).¹ As more products enter the market, U.S. dairy proteins are helping manufacturers differentiate their products from others in the sports nutrition category.

A new, more accurate method for measuring protein quality lists dairy proteins as one of the highest-quality sources available. The Food and Agriculture Organization (FAO) previously recommended using the digestible indispensable amino acid scores (DIAAS) for the most correct protein quality measurement. Now, after more than 20 years as the selected method, the protein digestibility-corrected amino acid scores (PDCAAS) could be replaced with DIAAS. Here’s why, and why no matter the method, dairy remains one of the highest scoring protein sources.

Snack formulations are getting more complex as consumers view snacking as more than a filler between meals. Susan Larson, Associate Researcher at the Wisconsin Center for Dairy Research at the University of Wisconsin – Madison, says that even though more consumers snack throughout the day, formulators shouldn’t rush to put product on the shelves without first considering the claims that consumers want most. Successful snacks offer what consumers want for each meal occasion.

Food and beverage companies are finding new and creative ways to reduce waste. Some are doing this in response to the sustainable eating trend, others to make a positive environmental impact, or a combination of both. No matter the reasoning, using food byproducts as raw materials is one way to reduce waste. Coproducts, like whey proteins derived from milk, can be used in a variety of applications for added benefits.